PREP TIME: 15 MINUTES COOK TIME: 35-45 MINUTES SERVES: 4

FOR THE CARROTS:

• 1 ½ pounds medium carrots, halved lengthwise if large and thick

• 2 tablespoons olive oil

• salt and black pepper

• 1 teaspoon ground coriander

FOR THE YOGURT:

• 1 cup whole milk goat yogurt (or Greek style yogurt)

• ½ cup finely chopped cilantro

• ¼ teaspoon ground coriander

• 1 tablespoon lime juice, (about 1/2 lime), plus more for serving

• Pinch of red-pepper flakes

• Pinch of fine sea salt

• ¼ cup roughly chopped roasted, salted peanuts

• 2 tablespoons toasted sesame seeds (optional)

• 3 tablespoons scallions, thinly sliced, green parts only

• Flaky salt, for serving

Preparation

1. Heat oven to 400 degrees. In a large bowl, toss the carrots with the olive oil. Season well with salt and pepper, add the coriander, and toss the mixture to evenly coat. Place the carrots on a rimmed baking sheet and roast, flipping about halfway through, until the carrots are golden brown and tender, about 35 to 45 minutes. Allow to cool slightly.

2. In a medium bowl, combine the yogurt, cilantro, ground coriander, lime juice and crushed pepper flakes. Stir well to combine and add salt to taste.

3. Spread the yogurt on the bottom of a plate or platter and arrange roasted carrots on top. Scatter peanuts, sesame seeds and scallions on top, and finish with flaky salt and a squeeze of lime juice.